How to make crispy fried enoki mushrooms

Crispy fried enoki mushrooms are also popular with many people. Many people prefer crispy fried enoki mushrooms, which taste crispy on the outside and tender on the inside. The method of crispy fried enoki mushrooms is also relatively simple. Wash the enoki mushrooms, blanch them in hot water, then control the water, make a paste with flour and eggs, and then put the enoki mushrooms into the paste. After wrapping them evenly, you can put them in the oil pan and fry them until both sides are golden brown.

How to make crispy fried enoki mushrooms

Main ingredients: one enoki mushroom, appropriate amount of flour

Accessories: cooking oil, salt, barbecue seasoning, water

1. Cut off the roots of the enoki mushrooms, clean and set aside

2. Heat water in a pot and bring to a boil. Add the enoki mushrooms and blanch them.

3. Take out the cold water and drain the water

4. Prepare flour, add water and stir into a batter

5. Coat the enoki mushrooms evenly with a layer of batter

6. Heat the oil in a pan, turn to low heat, and fry the enoki mushrooms.

7. Fry until the surface is golden and crispy, then remove and drain the oil

8. Mix a small amount of salt and barbecue seasoning, sprinkle it on the fried enoki mushrooms, and you can enjoy it.

Cooking Tips

Be sure to drain the moisture before frying, otherwise if the enoki mushrooms that have not been drained come into contact with hot oil, the oil will splash out and hurt you.

The golden and crispy enoki mushrooms really challenge people's taste buds and are irresistible. I have to admit that my family likes to eat them every time, and they give it 100% praise. This is especially true for me who loves barbecue food. I like delicious food, I like the attentiveness I put into the making process, and the happiness of my family when they enjoy the food. Everything is good and wonderful. I live in the present and hope that I can live every day seriously.

Precautions

There is a rumor online that fresh enoki mushrooms are poisonous, and that the toxic substance is "colchicine," which has a serious impact on the kidneys after being eaten. This view is even promoted on TV programs. Enoki mushrooms produced in a standardized manner under normal environmental conditions are non-toxic, whether fresh or dried, as long as no harmful substances are added during the production and processing process. According to the 12 indicators tested by the country on Flammulina velutipes, no toxic substance such as colchicine was found in Flammulina velutipes.

Some media say that fresh enoki mushrooms are poisonous. It is probably possible that they mistaken day lily for enoki mushrooms, because fresh day lily does contain poisonous colchicine and must be dried before being eaten. Enoki mushrooms and lily bulbs are two different foods, the former comes from fungi and the latter comes from plants.

However, Enoki mushrooms are not suitable for everyone. Traditional medicine believes that Flammulina velutipes is cold in nature, so people with weak spleen and stomach and chronic diarrhea should eat less of it; patients with arthritis and lupus erythematosus should also eat it with caution to avoid aggravating their condition.